Grilled Pork Sausage Skewers with Fresh Herbs

Cut the pork shoulder and pork fat into 2.5 cm cubes. Place them on a baking sheet and freeze for 30 minutes, or until partially frozen but still pliable. This helps achieve a finer texture when processing.

In a food processor, combine the partially frozen pork, pork fat, peeled garlic, chopped shallots, fish sauce, sugar, black pepper, and baking powder. Process until a very smooth, sticky paste forms, scraping down the sides as needed. Add the ice water gradually if the mixture seems too dry to emulsify, but be careful not to add too much.

Transfer the pork paste to a bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld and the texture to firm up.

Soak bamboo skewers in water for at least 30 minutes to prevent burning. Divide the chilled pork mixture into 8 equal portions. With slightly wet hands, mold each portion around a skewer to form an elongated sausage shape, about 10-12 cm long and 2.5 cm thick.

Preheat your grill to medium-high heat (around 200-220°C). Lightly oil the grill grates to prevent sticking.

Place the pork skewers on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the sausages are cooked through, firm to the touch, and beautifully caramelized with some charred spots. If using an oven, bake at 200°C for 20-25 minutes, then broil for 2-3 minutes for charring.

Remove the Nem Nuong from the grill and let rest for a few minutes. Serve immediately with a platter of fresh herbs (mint, cilantro, lettuce leaves) and a side of Vietnamese dipping sauce (nuoc cham).